Our motto is "100% Bread" - we freshly mill our own heritage grains for you to make healthy nutrition
Learning to feel the dough. Making great bread isn’t just about following a recipe — it’s about understanding how your dough should feel at every stage. Here my student is kneading, learning to recognise the texture, strength and elasticity of the dough before moving on. Once you understand what the dough is telling you, bread making becomes so much more intuitive — and that’s exactly what I love to teach.
Tension is key. When shaping your dough, creating good surface tension helps the loaf hold its structure and encourages a stronger rise in the oven. By gently stretching the outer surface while keeping the gases you’ve built during fermentation, you’re supporting better oven spring and a lighter, more even crumb. It’s a simple technique, but it can make such a difference to your finished loaf. 🍞Using 85% Wholegrain Kamut (Khrosen wheat)
I’m so excited to have three plum trees absolutely full of beautiful plums this year! Now I need some inspiration for how to make the most of them and preserve them so nothing goes to waste. Jam, chutney, compote, freezing, baking—or perhaps something a little different? What do you do with your plums? I’d love to hear your ideas.